| | Directions | | Brown meat in a large skillet; drain. Stir in spaghetti sauce and water. Mix Ricotta, 1 1/2 cups mozzarella, 2 T. Parmesan, egg, and parsley. Spoon 1 cup of meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with the remaining noodles, cheese mixture, and meat sauce. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 minutes or until melted. Note: For best results, do not cook on the HIGH heat setting. |
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| Ingredients | | - |  | 1 pound ground beef |
| - | | 1 jar spaghetti sauce (26 ounce jar) |
| - | | 1 cup water |
| - | | 1 package Ricotta cheese (15 ounce pkg) |
| - | | 1 package Shredded Mozzarella Cheese (7 ounce pkg) |
| - | | 1/4 cup grated Parmesan cheese |
| - | | 1 egg |
| - | | 2 tablespoons chopped fresh parsley |
| - | | 6 lasagna noodles, uncooked |
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